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Pork Tenderloin Florentine
by Carolyn Ketchum of All Day I Dream About Food
Jazz up your slow cooker pork tenderloin by rolling it and stuffing it with spinach, roasted red peppers and
two cheeses. It doesn’t take much extra effort and the pinwheels of pork and fillings make a lovely dinner
presentation. You can also brown the tenderloin before adding it into the slow cooker, for extra flavor.
1 pork tenderloin (about 1¼ pounds)
½ cup ricotta cheese
2 cloves garlic, minced
½ teaspoon salt, plus additional to taste
¼ teaspoon pepper, plus additional to taste
½ cup chopped roasted red peppers
¼ cup crumbled feta cheese
1 cup baby spinach leaves
2 tablespoons olive oil
1 cup chicken broth
½ cup white wine
Lay the tenderloin on a cutting board and slice lengthwise about halfway through the meat, then slice
from the bottom of the cut to the left side about halfway through, and to the right side about halfway
through. Open the tenderloin out flat and cover with plastic wrap. Pound with a mallet to an even ½
inch thickness.
In a small bowl, mix together ricotta, garlic, salt and pepper. Spread over the flattened pork, leaving a 1
inch border. Sprinkle with roasted peppers and feta, then lay spinach leaves overtop and press down
gently to adhere.
Roll the pork up from the long side and tie in several places with kitchen twine. Secure the ends with
toothpicks or small skewers. Brush with olive oil and season with additional salt and pepper. If desired,
brown tenderloin quickly on all sides in large skillet over medium heat.
Lay tenderloin in the bottom of the slow cooker and add broth and wine. Cook on low for 4 to 6 hours.
Remove and slice into 1-inch thick slices to serve.
Serves 4
$3.57 per serving
photo credit: Carolyn Ketchum